Chicken in lemon sauce

Hello everyone!!!
This is a recipe which i decided to make as soon as i saw the picture of it. Searched for it on google and then decided on the below recipe.

In this recipe, we make the batter for the chicken and the lemon sauce seperately.

So, here it goes.

Ingredients for lemon sauce:

1⁄2 cup fresh lemon juice;
13⁄4 cups water;
1 cup tightly packed light or dark brown sugar;
1⁄4 cup granulated sugar;
1⁄4 cup butter;
1⁄8 teaspoon salt;
2 tablespoons cornstarch.

Method:

1) In a saucepan, combine the lemon juice, 11⁄2 cups water, sugars, butter, and salt.

2) Bring to a boil over medium-high heat and cook 2 minutes, stirring constantly.

3) Mix the cornstarch and 1⁄4 cup water together until smooth. Stir into the boiling mixture and cook, stirring constantly, until smooth and thickened. Serve hot.


1/2 kg chicken boneless breasts
Chopped spring onions

Ingredients for the Batter:

1 cup flour
1/4 cup cornstarch
1 teaspoon baking powder
Salt and pepper
1 to 2 egg yolks (optional)
Soda Water ( i didnt have soda at home, so i made mine by adding eno to water).

Method:

1) Mix the flour, cornstarch, baking powder and salt and pepper together.

2) Beat egg yolks (if using) and mix with soda water. Add to flour mixture.

3) Add enough soda water to make a batter that is slightly thinner than a pancake batter.

4)Pound the chicken breasts out lightly.

6) Fry chicken breasts, one at a time. Dip chicken breast into this batter. Hold over bowl, letting excess batter drip back into bowl. Slowly add chicken breast to hot oil, and fry until golden brown, turning once or twice.

7) Drain on paper-towels and then place cooked chicken on a rack over baking sheet and place in oven to keep warm while cooking remaining chicken. NOTE: placing on rack will prevent the batter from becoming soggy.

To serve, slice chicken, drizzle with lemon sauce and finish with chopped green onion.

Mutton nihari

Hello everyone!!!
This is a dish associated to my childhood days. My mother learnt it from her friend who is my brothers mother in law now. They used to make it with the help of readymade masala packet which was available in dubai, but not in india. The brand name is 'shan', and its originated from pakistan, it used to make the work of making nihari so easy and everytime u make it, u are sure to get it perrfect. Nowadays, its easily available at all places in mumbai.

The dish when made looks like this

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار) which means "morning" after sunrise Fajr prayers. This dish was usually eaten in the early morning (puritans would indulge in this delicacy before sunrise, right after the Fajr prayers).

I made it with this masala. I have even modified the recipe suiting today's fast times and taking into consideration the cost of lpg cylinders. The authentic recipe requires slow cooking for 8-10 hours.

Mutton nihari

Ingredients


1kg Mutton cut into 4-6 large pieces
11/2kg Knuckle/Marrow Bones
250g Ghee/Oil
100-150g Wheat Flour (ferina)
1 Onion, finely sliced
1/2tsp Garlic Paste
Shan Nihari Curry Mix

1) In a pressure cooker, heat 150g of ghee, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and 1 glass of water.

2) Cover and cook for 3 whistles of the cooker, the meat should be tender.

3) Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes.

4) Heat the remaining ghee and cook the sliced onion until golden brown.

5) Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat.

6) Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads. 

Chicken risotto

Hey everyone!!!

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

A high-starch (amylopectin), low-amylose round medium- or short- grain rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.

One thing is crucial for a good risotto: have everything ready before you step up to the stove. That include the rice, the broth, your add-ins and the bowls to serve it in. Risotto waits for no one and is perfect the second it's done.

Chicken risotto

Ingredients

6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese

Method

1)In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet.

2)Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes.

3) Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes.

4) Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes.

6) Top with cheese and serve immediately. Makes about 6 servings.

Rajma

Hello everyone!!!
Today i would like to share with u all a recipe of rajma (kidney beans). I made it once , since i wanted to make it authentic and my sister in law( she makes the most delicious rajma) wasnt home, i had to search through many recipes and later decided on this.

With their deep red color, cooked red kidney beans can liven up a wide range of meals including salads, soups and stews. But did you know that these little legumes can do much more than just that? Packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true superfood.

Lets carry on with the recipe.

INGREDIENTS

1 cup of kidney beans, washed then soaked overnight
3 big fresh tomatoes
3-4 leaves methi/fenugreek
4 tbsp. oil
2 big onion chopped very fine or grated
1 tbsp. tomato paste
¼ tsp. turmeric powder
1 tsp. cumin powder
1 tsp. coriander powder
½ tsp. garlic paste
½ tsp. ginger paste
1 tsp garam masala powder
2 tbsp. coriander leaves n stems chopped
1-2 green chilies (can be increased or omitted according to taste)
salt

INSTRUCTIONS

1) Drain the kidney beans, they will have expanded to about 2-3 times the original volume. Boil them in a pressure cooker for 10 mins.

1) Blend the tomatoes with their skin, along with the coriander leaves and the green chilies to a smooth paste.

3) Heat the oil in a pan, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are translucent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.

4) Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.

5) Then add the kidney beans plus some salt and stir together for a few minutes. Cover and cook for 10 mins on simmer. If u prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.

I’ve served my beans with simple boiled/steamed rice.

Crispy spinach chicken

Helllllo everyone!!!
I have missed posting recipes so much, as usual was kind of little busy. My darling hubby, irfaan, loves crispy spinach chicken available at a nearby restaurant. He was so crazy about it that he could practically have it every alternate day. Phew..so, searching for the recipe was a big task for me, i wanted to make it perrfect for him. Ultimately, the recipe, which i tried is below. It was as he loves it. I couldnt be more happy. The dish comprises of chicken and spinach made seperately, but served together. So, here it is...

Crispy spinach chicken

Ingredients:

For the chicken

500 gms chicken cut into cubes
Cornflour 1/2 a cup
1 tbsp red chilli powder
1 tbsp salt
1 tsp soya sauce
1 tbsp schezwan sauce
1 egg white
Oil for frying

For the spinach:

Spinach cut into shreds
Sugar 1 tsp
Salt 2 pinches
Red chilli powder a pinch

Method:

1) Mix all the ingredients of the chicken together.
2) heat the oil and fry the chicken pieces in three batches.
3) keep it aside on an absorbent paper.
4) fry the spinach a handful at a time till bright green.
5) put it in a strainer and sprinkle the salt, sugar and red chilli powder on it, toss it roughly.

Serve it with schezwan sauce and enjoy.